Reviewed: Mar. 29, 2012

Yum yum. Served this for a girls brunch and we all loved it. I used 6 slices of turkey bacon instead of the ham. Very heavy and filling. We really didn't need the two desserts with it. Created a food coma. Will make this again.

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Reviewer:

Dana

Reviewed: Mar. 28, 2012

This casserole is very tasty. I didn't give it 5 stars, however, because it struck me as more of a "potato" casserole than a breakfast casserole. I think more egg, less potato would make it more "breakfast" like. I will make this again, but maybe tweak it a little.

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Reviewer:

Brandy

Cooking Level: Intermediate

Home Town: Vincennes, Indiana, USA

Living In: Monroe City, Indiana, USA

Reviewed: Jan. 5, 2012

My husband thought this casserole was sensational. I used 2 pkgs of Alexia thick cut parmesan potatoes, but I would cut it to one next time or use actual hash browns. That's all I had in my freezer when I decided at the last minute to make this. Seems very versatile and is impressive as noted. The chicken soup is okay. I prefer cream of mushroom, but many people prefer anything but mushroom (my husband). Doubled the eggs as noted and that was good since they may not have been seen otherwise. I also threw everything in together as noted in other reviews. Cut the sour cream in half and it was fine. We think this recipe might be tasty at any time of the day.

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Reviewer:

TWAIN_HARTE

Cooking Level: Expert

Living In: Fremont, California, USA

Reviewed: Jan. 4, 2012

Used cream of mushroom and mixed everything together instead of pouring it on top of eggs. Everybody LOVED this recipe!

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Reviewer:

MEME

Cooking Level: Intermediate

Reviewed: Jan. 2, 2012

This did not work out for me at all. I did not tweak the recipe, and probably should have. It was very runny and the butter was way too much. The potatoes would not cook all the way through. I think the sour cream was too much also. I even put it back in the oven at 375 and cooked an additional 15 minutes.

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Reviewer:

BABIES4FIONA

Cooking Level: Beginning

Home Town: Crown Point, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Dec. 29, 2011

I didn't have any hash browns, so I boiled some cubed potatoes for 15 minutes. I mixed everything in the same bowl before transferring to baking dish, and sprinkled with cheese instead of doing the butter thing. I used only about 4 oz of sour cream, and a lot less onion because that's all I had left. I loved the flavor, I wouldn't have thought about using cream of chicken soup. We loved this.

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Reviewer:

Jaclyninaz

Reviewed: Dec. 25, 2011

Great recipe, made it for breakfast Christmas morning. Some changes: I used 8 eggs instead of 3, and I used only half of the sour cream (8 ounces). I also added some garlic powder and dry mustard to the eggs. I mixed everything but the eggs together, spread in the baking dish, then poured the seasoned beaten eggs on top. After 40 minutes, I sprinkled on some shredded cheese instead of butter, and put it back in for 10-15 minutes. Yum!

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Reviewer:

djg123

Cooking Level: Beginning

Reviewed: Dec. 25, 2011

Although very tasty, a lot needed to be altered to make the right consistency. Definitely took the advice of other reviews and cut the sour cream down to half. I used cream of mushroom soup (which could also have been cut to half) and added about 1/4 cup flour to the mix to thicken. I added in some of my own veggies to spruce the dish up and the cook time was 2 hours at 350. Hope this helps others and thanks for the original recipe to build on.

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Reviewer:

Kimmer

Reviewed: Nov. 22, 2011

My husband and company raved about this receipe, I not so much. I doubled the ham and eggs and doubled the cooking time. Don't think I'd make this again unless I have a party with other food to add to this meal.

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Reviewer:

reen5horse

Cooking Level: Expert

Living In: Langston, Alabama, USA

Reviewed: Nov. 12, 2011

This was great way to use up left-over tater tot casserole! I used have the sour cream and 6 eggs and melted cheese on top instead of butter. It turned out great!

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